Confectionery composition comprising a fat system

Abstract

A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0 C. and 1 to 8% at 30 C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.

Claims

1. A confectionery composition comprising a fat system, the composition comprising an edible shell having a filling therein and the fat system being in an amount of 30 to 50% by weight, wherein: the fat system comprises mid-fraction palm oil; the filling has a solid fat content (SFC) of 35 to 65% at 0 C., 7 to 15% at 20 C., and 1 to 8% at 30 C.; the filling comprises fatty acids and therefore has a fatty acid profile, the fatty acid profile of the filling comprising 20 to 50% C16:0 and 20 to 50% C18:1 (cis); and the filling comprises triglycerides and therefore has a triglyceride profile, wherein the triglyceride profile of the filling comprises 10 to 15% POP, 10 to 20% POO, 3 to 10% PLO and 3 to 5% PLP.

2. The composition of claim 1, wherein the filling further comprises one or more triglycerides from the group comprising PPM, PPP, MOP, PPS, PPS, POS, PLS, PLL, SSS, SOS, SOO, SLS+OOO, SLO, OLO, SLL, AOS, AOO and combinations thereof.

3. The composition of claim 1, wherein the filling comprises one or more fatty acids from the group comprising C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C14:1, C15:0(1), C15:0, C16:0, C16:1, C17:0(1), C17:0, C18:0(1), C18:1(trans), C18:1(cis), C18:2(trans), C18:2(cis), C18:3(gamma), C18:3(alpha), C20:0, C20:1, C22:0, C24:0 35 and combinations thereof.

4. The composition of claim 1, wherein the filling has at least one of the following properties: (i) a SFC at 0 C. of from 40 to 65%; (ii) a SFC at 10 C. of from 20 to 50%; (iii) a SFC at 15 C. of from 15 to 30%; or (iv) a SFC at 25 C. of from 2 to 12%.

5. The composition of claim 1, wherein the filling has a SFC at 0 C. of from 40 to 65%, an SFC at 10 C. of from 30 to 50%, an SFC at 15 C. of from 18% to 25%, an SFC at 20 C. of from 8 to 15%, an SFC at 25 C. of from 4 to 10% and an SFC at 30 C. of from 2 to 5%.

6. The composition of claim 1, wherein the ratio of the SFC at 10 C. to the SFC at 20 C. is from 2 to 5.

7. The composition of claim 1, wherein the filling has the following hardness profile when the filling, having an initial temperature of 5 C. at 0 minutes, is stored for 60 minutes at a temperature of 21 C.: 0.5 g to 0.8 g at 0 minutes; 0.2 g to 0.4 g at 30 minutes; and 0.1 g to 0.2 g at 60 minutes.

8. The composition of claim 1, wherein the shell is a chocolate shell.

9. The composition of claim 1, wherein the shell has a thickness of from 1 to 3 mm.

10. The composition of claim 1, wherein the filling comprises at least one of the following: (i) from 30 to 45% bulk sweetener; (ii) from 10% to 25% dairy-based powder; or (iii) from 5 to 15% cocoa powder.

11. The composition of claim 1, wherein filling is aerated.

12. The composition of claim 1, wherein the filling has a density of from 0.7 to 1.0 g/cm3.

13. The composition of claim 1, wherein the filling has a water activity at 25 C. of less than 0.3.

14. The composition of claim 1, wherein the filling or the fat system has an SFC at 10 C. of from 32 to 38%.

15. The composition of claim 1, wherein the filling or the fat system has an SFC at 30 C. of from 1.5 to 5%.

16. The composition of claim 1, wherein the triglyceride profile further comprises 3 to 15% POS.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) The invention will now be described with reference to the following examples and figures.

(2) FIG. 1 is a bar chart showing the hardness of a confectionery product in accordance with an embodiment of the invention, a comparative example and prior art confectionery products.

(3) FIG. 2 is a graph showing the hardness of a confectionery product in accordance with an embodiment of the invention and a comparative example.

METHODOLOGY

(4) Solid Fat Content

(5) Solid fat content (SFC) was measured using the IUPAC 2.150A method and ISO 8292 method as detailed below.

(6) T1 NMR: IUPAC 2.150A, Short

(7) TABLE-US-00001 80 C. 30 5 minutes 60 C. 10 2 minutes 0 C. 60 2 minutes Measuring 30 1 minute Temp

(8) ISO 8292 Method 1D Direct, Parallel.

(9) TABLE-US-00002 Clearing Thermal First Second Measurement History Time Tempering time Conditions at 60 C. at 0 C. Time Temperature at 0 C. Time Name minutes minutes hour C. minutes Type Minutes 1D - Non- 15 n/a n/a n/a 60 2 parallel 30 1 stabilizing direct

(10) Hardness

(11) To evaluate the stability of the fillings the hardness was measured over a 60 minute period from 5 C. to 21 C. All the samples were aged over 2 weeks after production at 15 C. to allow the chocolate and fats to fully crystallise followed by 24 hours stored in the fridge at 5 C. to allow the product to settle at consumption temperature. At the start of the test the samples were removed from the fridge, placed on a chopping board (so no heat is absorbed or transferred) at a room temperature of 21 C. The test is then run immediately with a hardness measurement being recorded at every minute interval.

(12) Recipes

(13) TABLE-US-00003 Cheese Chocolate cake filling mousse flavour Crme caramel INGREDIENT WT %. (DRY) WT %. (DRY) WT %. (DRY) Cheese Powder 9.54 8.60 9.53 Cream Powder 9.54 8.60 9.53 Icing Sugar 40.67 33.56 40.69 FAT SYSTEM A or B 39.45 36.22 39.56 SN Lecithin 0.40 0.36 0.40 Biscuit Graham 0.20 0 0 Flavour Cheesecake Flavour 0.20 0 0 Cocoa powder 0 12.66 0 Vanilla flavour 0 0 0.15 Caramel flavour 0 0 0.04 Beta carotene 0 0 0.10 TOTAL 100.00 100.00 100.0

EXAMPLES

(14) The following examples were prepared/obtained:

(15) Examples 1 to 3a chocolate shell having a flavoured filling therein, wherein the filling comprises a fat system A.

(16) Examples 4 to 6a chocolate shell having a flavoured filling therein, wherein the filling comprises a fat system B

(17) Comparative Example 1a chocolate shell comprising a filling therein, wherein the filling (cheese cake flavour) comprises a publicly available fat system AAK UNITAO

(18) Comparative Examples 2 to 5commercially available products comprising a chocolate shell and soft filling (when consumed at room temperature)

Example 1a Milk Chocolate Shell Having a Filling, Wherein the Filling (Cheese Cake Flavour) Comprises Fat System A

(19) A new fat system A was prepared by blending a specific range of non-lauric triglycerides from palm oil (not palm kernel) mid-fraction. The fat system was blended with the other filling ingredients (detailed above) to form the filling: The fat system A was warmed separately to melt it. The powdered ingredients were warmed in a jacketed Hobart mixer (heated at 45 C.) for 10 minutes. The fat was slowly added to the powder while continuing to mix until a thick paste was achieved. This paste was processed in a roll refiner and the particle size was measured (optimum particle is 16-18 microns). The flaked product was returned to the Hobart and the remaining fat was added with continued mixing. The emulsifier was added and the mixture was conched in the Hobart mixer for 30-60 minutes and was then ready for use. The filling had a water activity at 25 C. of 0.286. The filling was deposited into a chocolate shell and backed off (bottomed). The chocolate shell (cup) had a thickness of 2 mm and was filled with the filling to a height of 7-9 mm. The chocolate backing was 3 mm thick and included crunchy inclusions.

(20) Examples 2 (chocolate mousse) and 3 (crme caramel) were prepared in an analogous way using the ingredients shown in the table above. Examples 4 (cheese cake), 5 (chocolate mousse) and 6 (crme caramel) were prepared using a new fat system B.

(21) The normalised triglyceride profiles (%) of the fat system A and of fat extracted from the fillings of Examples 1 and 5 are shown in the table below.

(22) TABLE-US-00004 TABLE FAT FROM FAT FROM FAT SYSTEM A EX 1 FILLING EX 5 FILLING Sample No. 1 2 Average 1 2 Average 1 2 Average Triglycerides PPM 0.3 0.3 0.3 0.7 0.7 0.7 1.3 1.3 1.3 PPP 1.5 1.5 1.5 1.5 1.5 1.5 0.8 0.8 0.8 MOP 1.8 1.8 1.8 2.1 2.1 2.1 1.3 1.3 1.3 PPS 1 1 1 1 1 1 0.8 0.7 0.8 POP 31.7 31.5 31.6 27.0 26.9 26.9 12.2 12.1 12.2 PLP 9.7 9.6 9.6 7.7 7.7 7.7 3.6 3.5 3.6 PSS 0.7 0.7 0.7 0.8 0.8 0.8 0.5 0.5 0.5 POS 5.6 5.6 5.6 5 5 5 13.2 13.1 13.2 POO 23.1 23.1 23.1 18.4 18.2 18.3 15.8 15.7 15.8 PLS 2.1 1.9 2 1.5 1.7 1.6 2.5 2.6 2.6 PLO 9.7 9.7 9.7 7.3 7.4 7.3 5.7 5.8 5.8 PLL 2.1 2.2 2.2 1.6 1.6 1.6 1 1.1 1.1 SSS 0.2 0.2 0.2 0.3 0.2 0.2 0.3 0.4 0.4 SOS 0.6 0.6 0.6 1 0.9 0.9 6.1 6.2 6.2 SOO 2.5 2.5 2.5 2.1 2.1 2.1 7.9 7.9 7.9 SLS + OOO 0.2 0.1 0.1 0.2 0 0.1 4.7 4.7 4.7 SLO 3.3 3.3 3.3 2.6 2.8 2.7 2.5 2.5 2.5 OLO 1.2 1.1 1.1 0.9 0.9 0.9 1.7 1.7 1.7 SLL 1.4 1.4 1.4 1.1 1 1.1 0.3 0.3 0.3 AOS 0.1 0.1 0.1 0.1 0.1 0.1 0.5 0.5 0.5 AOO 0.2 0.2 0.2 0.1 0.1 0.1 0.3 0.3 0.3 Unidentified 1.3 1.6 1.4 2.1 1.8 2 1.6 1.6 1.6 DAG and 15.1 15.5 15.3 15.5 15.5 15.5 additional TAG from Milk fat

(23) The fat was extracted from the filling samples using acid hydrolysis followed by solvent extraction. The fat was dissolved in trimethyl pentane and analysed by gas chromatography on a CP TAP 25 m0.25 mm0.1 m GC column.

(24) The normalised Fatty Acid profiles (%) of the fat system A and of the fat extracted from the filling in Examples 1 and 5 are shown in table below.

(25) TABLE-US-00005 TABLE FAT FROM FAT FROM FAT SYSTEM A FILLING EX 1 FILLING EX 5 Sample No. 1 2 Average 1 2 Average 1 2 Average Fatty Acids (C:D) C4:0 0 0 0 0 0.1 0.1 0 0 0 C6:0 0 0 0 0.1 0.1 0.1 0.1 0.2 0.2 C8:0 0 0 0 0.1 0.1 0.1 0.1 0.1 0.1 C10:0 0 0 0 0.2 0.3 0.2 0.2 0.2 0.2 C12:0 0.2 0.2 0.2 0.7 0.7 0.7 0.4 0.4 0.4 C14:0 0.9 0.9 0.9 2.3 2.4 2.4 1.6 1.7 1.7 C14:1 0 0 0 0.1 0.1 0.1 0.2 0.1 0.2 C15:0(I) 0 0 0 0.1 0.1 0.1 0.1 0.1 0.1 C15:0 0.1 0 0.1 0.2 0.2 0.2 0.2 0.2 0.2 C16:0(I) 0 0 0 0 0 0 0.1 0.2 0.2 C16:0 40.2 40.2 40.2 39 39 39 26.3 26.6 26.5 C16:1 0.2 0.2 0.2 0.4 0.4 0.4 0.3 0.3 0.3 C17:0(I) 0 0 0 0.1 0.1 0.1 0 0 0 C17:0 0.1 0.1 0.1 0.2 0.2 0.2 0.2 0.2 0.2 C18:0(I) 0 0 0 0.1 0.1 0.1 0.1 0 0.1 C18:0 5.1 5.2 5.2 6.6 6.5 6.6 18.3 18.2 18.3 C18:1(trans) 0.1 0.1 0.1 0.5 0.5 0.5 0.5 0.6 0.6 C18:1 (cis) 41.5 41.5 41.5 38.8 38.6 38.7 41.4 41.5 41.5 C18:2(trans) 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.1 0.2 C18:2(cis) 10.4 10.3 10.3 8.9 8.9 8.9 7.7 7.8 7.8 C18:3(trans) 0.1 0.1 0.1 0.1 0.1 0.1 0 0 0 C18:3(alpha) 0.2 0.2 0.2 0.3 0.3 0.3 0.3 0.3 0.3 C20:0 0.4 0.4 0.4 0.4 0.4 0.4 0.9 0.8 0.9 C20:1 0.2 0.2 0.2 0.3 0.3 0.3 0.5 0.3 0.4 C22:0 0.1 0.1 0.1 0.1 0.1 0.1 0.2 0.2 0.2 C24:0 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0 0.1 Saturated FA 47 50 49 Unsaturated 53 50 51 FA C:D = number of carbon atoms:number of double bonds

Comparative Example 1

(26) Example 1 was repeated with the commercially available AAK UNITAO fat (Aarhus United) in place of the fat system described above. UNITAO is described as a semi-liquid palm oil for snacks and frozen food. The resulting filling had a water activity at 25 C. of 0.249.

(27) Solid Fat Content

(28) The solid fat content (SFC) of the fat systems employed in Example 1 and Comparative Example 1 were measured together with fat extracted from the Example 1 filling.

(29) TABLE-US-00006 SFC @ SFC @ SFC @ SFC @ SFC @ SFC @ METHOD 0 C. 10 C. 15 C. 20 C. 25 C. 30 C. Ratio IUPAC 2.150A Comp Ex 1 fat system 34.4 4.2 8.2 (UNITAO) ISO 8292 Ex 1 fat system 55.1 35.2 20.1 9.6 4.9 2.4 3.6 (FAT SYSTEM A) ISO 8292 Ex 1 filling 60.8 37.8 20.8 8.5 5.2 3.7 4.4 Ratio = ratio of SFC at 10 C. to SFC at 20 C.

(30) Hence it can be seen that both Ex 1 and Comp Ex 1 have similar SFC values at 10 C. However, the SFC values diverge as the temperature increases. Comp Ex 1 has a lower SFC value at 20 C. (4.2 compared to 9.6). It should be noted that Ex 1 has an SFC value at 25 C. (4.9) that is slightly greater than Comp Ex 1 at 20 C. (4.2). Comp Ex 1 has a negligible SFC at 30 C. whereas Ex 1 maintains a value of >2%. This means that the Ex 1 fat system and filling can be stored and transported at ambient temperature. The SFC values for the fat system A and the resulting filling are similar.

(31) Hardness

(32) The data are summarised in the table below and shown in FIGS. 1 (bar chart) and 2 (graph).

(33) TABLE-US-00007 Centre Filling Hardness (g) Minute Minute Minute Sample 0 35 60 Comp Ex 1 0.584 0.184 0.111 Ex 1 0.672 0.231 0.157 Comp Ex 2 (Amavel Mousse au Chocolat) 1.075 0.432 Comp Ex 3 (Cadbury Koko) 1.782 0.419 Comp Ex 4 (Milka Kleines Dankeschon 2.352 0.638 Alpenmilch-Crme) Comp Ex 5 (Cadbury Little Praline Hearts) 3.025 1.233

(34) When first removed from the fridge (0 minutes) the Ex 1 and Comp Ex 1 fillings have similar hardness. They are both significantly softer than the fillings from the commercially available comparative examples 2 to 5, which are conventional chocolate bars having a soft filling when served at room temperature. Even at low temperature Ex 1 and Comp Ex 1 provide a contrast between the crisp chocolate shell and the soft interior. The conventional bars are harder and more difficult to bite into.

(35) After 35 minutes all of the samples have begun to warm to room temperature and become softer. The conventional chocolate bars are now suitable for eating and the structure of Comp Ex 1 and Ex 1 is soft but still intact.

(36) The hardness profiles of the fillings in Ex 1 and Comp Ex 1 are compared in FIG. 2. Although the fillings of Ex 1 and Comp Ex 1 have similar hardness at 5 C., their properties are different at higher temperature Ex 1 is 15% harder than Comp Ex 1 at 5 C. and 41% harder at 21 C. This is shown by the different gradients in the graphs of FIG. 2. Ex 1 maintains a greater hardness over the time of the time of the test. This means that though Ex 1 and Comp Ex 1 have similar sensory properties at low temperature, Ex 1 is more robust at higher temperatures and therefore better suited to storage and transport at ambient temperatures.